Improved Nutritional Value in Wheat Bread by Fortification with Full‐Fat Winged Bean Flour (Psophocarpus tetragonolobus L.DC)
1985; Wiley; Volume: 50; Issue: 6 Linguagem: Inglês
10.1111/j.1365-2621.1985.tb10567.x
ISSN1750-3841
AutoresKasipathy Kailasapathy, P. A. J. Perera, Joseph H. MacNeil,
Tópico(s)Phytase and its Applications
ResumoABSTRACT The nutrient composition of winged bean ( Psophocarpus tetragonolobus L.DC) full‐fat flour (WBFF), wheat flour (WF) and WBFF‐fortified breads was studied. When WBFF fortification was increased from 0 to 20%, there was an increase of 63% in protein, 153% in fat, 130% in calcium, 97% in phosphorus, and 105% in iron contents. WBFF contained greater amounts (g/16g N) of histidine and lysine compared to WF. Except methionine which decreased, all other essential amino acids increased when WBFF was substituted for WF from 0 to 15%. The protein efficiency ratio for 10%‐WBFF bread (1.62) was found to be significantly greater (P<0.05) than that of 5%‐WBFF bread (1.40) and wheat bread (1.11).
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